Easy Udon Noodle Soup

Instructions

1. Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You could also use a regular saucepan on the stove.
2. Trim the stem end of a head of Shanghai bok choy and cut it in half lengthwise. I slice through the bottom white part with my knife, then pull apart the two halves with my hands. Cut ½ head of Shanghai bok choy in half again so you have two quarters. Reserve the rest of the bok choy for another use.
3. Add 1½ cups water and ¼ cup mentsuyu (concentrated noodle soup base) to a saucepan or electric pot. Cover with a lid. Heat the saucepan over medium-high heat or on Mode II (600W) for the electric pot.
4. When the broth is boiling, add the bok choy. Cover the pot and cook for about 45 seconds, depending on the bok choy's size.
5. Next, add 1 serving udon noodles (no need to defrost) to the boiling soup broth. Add 2 pieces satsumaage (fried fish cakes) on top of the frozen noodles. Cook the noodles according to the package instructions. This brand of frozen udon noodles requires reheating for 1 minute. Using chopsticks, stir the noodles to loosen them up.
6. Transfer the noodles and soup broth to a large bowl and arrange the bok choy and fried fish cakes on top. Add 2 slices kamaboko (fish cake) and 1 soft or hard-boiled egg.
7. If you'd like, sprinkle shichimi togarashi (Japanese seven spice) on top for a spicy kick. Enjoy!